1) New Design Double jacket Cream Tanks for cream .
Double jacket Cream Tanks with hot Water circulation system Cream tank with mix blade and pusher
Innovative double-jacket insulation design for a 70L large-capacity cream container
The hot water circulation system keeps the cream from solidifying not easily at low temperatures.
2) 2 Lane Adjustable Biscuits feeder for different size biscuits
-vibration feeding type
-convoyor belt type
-Conveyor PU Belt Feeders(45°or 90°are available)
There are 4 lane adjustable biscuit conveyor suitable for different biscuit size sensor for biscuits checking，all you have to do is make the biscuit up-right on the biscuit feeding conveyor.
Adjustable hand wheels for sandwiching row ,adjusting size according different biscuit size
Famous Brand Inverter for sandwiching machine
Famous Brand PLC&Touch Screen, can be rotate 360°for easy controlled
sensor for biscuits checking
No biscuits no cream output. Biscuits gaps amount can be setting on the PLC
Cream&Jam One/Two Favor Cream Stencil
Creaming mould
The Creaming speed is 500-600 per minute. By changing the molds and increasing the cream tanks, it is possible to switch between one color and two color biscuit sandwiching.
Cream tanks blade with strong pusher to make sure fast speed sandwiching
4 wheels at the bottom,convenient to move the machine
Collecting pans to collect the broken biscuit
Safety protection acrylic cover
The acrylic protective cover can make the working environment of workers safer. Compared with other products in the market, the acrylic protective cover we designed places greater emphasis on safety.
Pushers on creaming machine made by stainless steel
ROW MULTIPLIER MACHINE
Row Multiplier（2-8）
This unit can separate biscuits originally arranged two per row into a configuration of eight per row, facilitating the processes of chocolate - coating or packaging of the biscuits.
Sample：
Biscuits produced by high-quality sandwich biscuit making machines exhibit exceptional consistency and superiority in terms of quality, texture, and appearance. They can be described in the following dimensions:
1. Appearance and Form: Regular and Detailed
Uniform overall shape: Whether round, square, or irregular, each biscuit has minimal errors in size and thickness. The edges are smooth without burrs, and there are no local depressions, bulges, or deformations, ensuring consistent "visual appeal" in mass-produced biscuits.
Clear hierarchical structure: The filling and the biscuit body fit tightly with distinct boundaries, without filling overflow, skew, or layering. For multi-layered sandwich structures (such as 3+2), each layer of the biscuit body and filling has a uniform thickness, presenting a neat "multi-layered" effect when viewed from the side.
Natural surface texture: The patterns (such as grids, ripples) or holes on the biscuit surface are evenly distributed, with no defects like scorch marks or black spots. The color after baking shows a natural golden yellow or light brown, visually conveying a "freshly baked" texture.
2. Taste and Flavor: Rich and Stable Layers
Precise biscuit texture: According to the type of biscuit (e.g., crispy, crunchy), the texture performance is stable — crispy biscuits make a "crack" sound when bitten, breaking evenly without sticking to the teeth; crunchy biscuits are light in the mouth with a moderate fluffy texture, avoiding being too hard, too soft, or damp.
Harmonious filling flavor: The hardness and softness of the filling match the biscuit body (e.g., crispy biscuits with creamy filling, crunchy biscuits with silky filling). The sweetness, acidity, or flavor concentration is precisely controlled, avoiding being too weak or too greasy. Meanwhile, the filling has a high flavor reduction (e.g., rich and mellow chocolate filling, fresh and natural fruit filling), and the amount of filling in each biscuit is consistent, ensuring a balanced taste of the biscuit body and filling in every bite.
High overall integration: The flavors of the biscuit body and filling do not conflict but complement each other (e.g., savory biscuits with sweet cream filling, wheat-flavored biscuits with fruity filling). When eaten, one can feel the composite flavor of "biscuit aroma + filling aroma", with distinct yet harmonious layers.
3. Quality Stability: Safe and Storage-Resistant
Compliance with hygiene standards: The biscuit surface is free of impurities and foreign objects, and the filling contains no bubbles or unevenly mixed particles. The production process can effectively avoid problems such as crumbs and oil precipitation, meeting food hygiene and safety requirements.
Strong storage resistance: Due to the precise control of the filling, sealing, and packaging processes by the machine, the moisture content and oil distribution of the biscuits are stable. They are not prone to getting damp and soft, hardening of the filling, or loss of flavor within the shelf life, and can maintain the best taste at the time of leaving the factory for a long time.
Such biscuits not only meet consumers' core demand for "tastefulness" but also reflect the precision of production equipment through standardized quality. From dough mixing, forming, and baking to filling, cutting, and packaging, the precise control of each link is ultimately transformed into the high-quality performance of biscuits in terms of taste, appearance, and stability.
